White Chocolate Peppermint Cheesecake with Brownie Crust

Bake cheesecake at 300 for 45 minutes if you're baking two small ones, or a 10 or 12-inch spring pan for 1 to 1.5 hours. You'll know it's done if it jiggles like Jell-O! 🍮 Turn off your oven and let it sit for 1.5 hours. 🍰 #cheesecake #baking #dessert #recipe #kitchen #recipeAmature investigator


 Line your spingform pan with parchment paper and spray bottom then line then spray the side and parchment paper.


CRUST used any brownie mix follow direction. Bake at 325 for 6 to 10 mins don't cook it all the way through.

Remove from oven and cool.


Filling

3 8oz cream cheese at room temperature or until it softened

1cup of sugar mix both together. Don't forget to scrap the sides. Add 3 eggs at room temperature one at a time. 1 tsp vanilla and 1 tsp of peppermint. Mix the side.  Melt down 1/2 cup white chocolate stir it until its smooth. Do not add u til you add 1 cup room temperature of sourcream then pour in white chocolate. Once down. Break in pieces peppermint bark. Mix in the Filling. Then pour over the brownie crust.  Then bake keep eye on it. Do not remove until it jiggles like Jell-O. Turn off the oven leave in oven for hour and half then put in your refrigerator for 6hr or over night.

Remove from grease spring pan slowly.


For Ganache

Break up white chocolate bar or you can used mini white chips. For small used half cup with 1 to 2 tsp of heavy whipping cream for large you cup with 3 to 4 tsp heavy whipping cream melt 30 seconds then stir until cream might have add 10 second until it melted.

Pour over your cheesecake at room temperature decorate if you want too and enjoy


Notes

 your springform pan is not nonstick: You can lightly spray it with baking spray or rub the pan very lightly with oil before pressing in the crust mixture.

Remove air bubbles: When you pour the batter into the pan, gently tap the cheesecake on the counter to pop any air bubbles in the batter.

Use an offset spatula: It is a great tool for this recipe as it helps get the top of the cheesecake super smooth before baking.

Let the cheesecake cool gradually. Don’t place it directly into the fridge to speed up the process, or it can easily crack.